Effects of acidified sodium chlorite, cetylpyridinium chloride and hot water on populations of Listeria monocytogenes and Staphylococcus aureus on beef


Özdemir H., Koluman A., Yildirim Y.

LETTERS IN APPLIED MICROBIOLOGY, vol.43, no.2, pp.168-173, 2006 (SCI-Expanded) identifier

Abstract

Aims: The present study was designed to determine the individual and combined effects of acidified sodium chlorite (ASC, 0.1%, 24 +/- 1 degrees C), cetylpyridinium chloride (CPC, 0.5%, 24 +/- 1 degrees C) and hot water (HW, 93 +/- 1 degrees C) treatments on the survival of Listeria monocytogenes and Staphylococcus aureus.